Thanksgiving countdown turkey tip: no rinsing allowed!

Thanksgiving food prep often brings chaos to our home kitchens. In that frenzy, it’s easy to forget some basic poultry handling rules that help stop the spread of bacteria. Here are a few suggestions to remember when handling your Thanksgiving bird.

Do not let the raw bird, raw poultry juices or unwashed hands touch ingredients that will be eaten raw.

Avoid touching the salt shaker or pepper mill with unwashed hands. Instead, set aside the seasoning you’ll need for cooking before touching the bird.

Do not rinse poultry – the USDA warns against washing raw poultry. The splashing water can spread bacteria in the sink and counter.

When cooking your bird:

Cook your turkey to an internal temperature of 160F degrees to make sure it’s rid of bacteria. For better flavor and texture, cook thigh meat to 175 degrees.

Refrigerate leftover cooked turkey and consume within three days.

When thawing a frozen turkey:

Defrost your bird in the fridge, allowing 1 day of defrosting for every 4 pounds of turkey. (For example, if you’re roasting a 12-pound bird, move frozen turkey to fridge on Monday to make sure it’s defrosted by Thanksgiving Thursday.)

If you are brining your turkey, begin the thawing process one day earlier. (For example, thaw your 12-pound turkey on Sunday to allow brining time.)

Forgot to thaw the bird?

Relax. Here’s a quick-thaw method: Place turkey (in its original wrapper) in a bucket of cold tap water. Let it thaw for 30 minutes per pound. (For example, a 12-pound turkey should take 6 to 8 hours.) Replace the cold tap water every half hour to prevent spread of bacteria.